Paleo And Almond Fig Cake Recipes

ALMOND FLOUR LOAF CAKE WITH HONEY ROASTED FIGS

Steps:

• Preheat oven to 400F. Line a pan with parchment paper or grease well. Set aside.
• Slice figs in half and Brush honey butter mix on top of sliced figs. Sprinkle with cinnamon and place in oven to roast at 400F for 15 minutes. Remove and set aside.
• Next Reduce oven to 350F. Line an 8×4 bread pan with parchment paper at the bottom and grease the sides.
• In a large bowl, mix together your almond flour, coconut flour, salt, baking soda, and flaxseed meal. Feel free to mix in a pinch of spices (like cinnamon or nutmeg).
• In another small bowl, whisk together your eggs and egg white. Then stir in your honey syrup, apple cider vinegar, vanilla and melted butter or oil (1.5 to 2 tbsp).
• Combine the wet ingredients and dry ingredients into one bowl. Gently mix or beat together in stand mixer or hand held mixer. Be sure to remove any clumps that might have occurred from the almond flour or coconut flour.
• Pour half the batter into a your greased loaf pan.
• layer half of your honey roasted figs on top. then fill the pan with the rest of the batter. Place remaining figs on top and an extra honey/butter mix left from the pan. Sprinkle with raw sugar and place in the oven for 30-35 minutes, or until a toothpick inserted into center of loaf comes out clean . Optional, Cover with foil the remaining 5 minutes to prevent burn. (see notes for altitude baking. Remove from and oven.
• Cool and serve with honey drizzled on top or store in fridge, wrapped in foil.

GLUTEN FREE ALMOND FLOUR CAKE WITH FIGS

Steps:

• Preheat the oven to 300 degrees F.
• Use coconut oil to grease 2 6 inch cake pans, or a 10 inch round cake pan. Dust the cake pans with arrowroot powder.
• In a large mixing bowl, mix together almond flour, arrowroot, baking powder, soda, and salt.
• In another bowl, mix together egg yolks, coconut oil, honey, almond milk, orange zest, and almond extract.
• Beat egg whites until stiff.
• Add the egg yolk mixture to the dry ingredients, and mix until no dry flour remains.
• Gently fold in the egg whites and chopped figs until the whites are incorporated into the batter.
• Add cake batter to the prepared pans, and bake for 50 minutes, until the cakes are fully set in the center. The cakes may appear done at 40 minutes, but continue baking for at least 50 minutes to ensure they aren't undercooked in the center.
• Allow the cakes to fully cool before attempting to remove from the cake pans. The cakes are more fragile than traditional cakes, so I like to fully cool in the refrigerator before removing them and frosting them.
• Serve this cake plain, or frost it with my refined sugar free meringue frosting.

FIG AND ALMOND CAKE

Steps:

• Heat oven to 375 degrees. Butter a 9-inch fluted tart pan or pie pan; set aside. Put almonds and 1/4 cup sugar in a food processor and grind to a coarse powder. Add flour, baking powder, cinnamon and salt; pulse to combine.
• In a mixing bowl, whisk together eggs, melted butter, honey and almond extract. Add almond mixture and beat for a minute until batter is just mixed. Pour batter into pan.
• Remove stem from each fig and cut in half. Arrange fig halves cut-side up over the batter. Sprinkle figs with sugar and bake for 30 minutes, until golden outside and dry at center when probed with a cake tester. Cool before serving.